Ingredients for Chakchouka Algeria
- Olive Oil
- 1 teaspoon paprika
- Onion
- Garlic Cloves
- 28 ounces (790g) canned crushed tomatoes
- Green Pepper
- Red Bell Pepper
- 1 cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 eggs
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How to Make Chakchouka Algeria
- Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.
- Add 1 teaspoon of paprika and cook for 10-15 seconds, stirring constantly, until fragrant.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until softened, about 5 minutes.
- Stir in 28 ounces (790g) canned crushed tomatoes.
- Cook for 3-4 minutes, allowing the tomatoes to slightly reduce.
- Add 1 bell pepper (any color), chopped; 1 cup water; 1 teaspoon salt; and ½ teaspoon black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Add more water as needed to maintain a simmering consistency.
- Create 4 small wells in the sauce using a spoon.
- Crack 4 eggs, one at a time, into a small bowl, then gently slide each egg into a well in the sauce.
- Cover and simmer for another 10-15 minutes, or until the eggs are cooked to your liking.
- If desired, stir in 1/4 cup chopped fresh parsley or cilantro before serving.
- Serve hot with crusty bread, pita bread, or rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
23g
Fat
7g
Carbs
3g
